Rating: Unrated
0 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Fresh mint brightens this chunky pineapple salsa with red onion. Serve with grilled pork or fish, such as red snapper or striped bass.

Martha Stewart Living, June 2003

Gallery

Credit: Alan Benson

Recipe Summary

Servings:
6
Yield:
Makes about 3 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, combine the onion, chiles, garlic, orange and lime juices, and pineapple. Add oil; stir to combine. Let stand at room temperature at least 15 minutes or up to 1 hour. Just before serving, add mint; toss to combine.

    Advertisement
Advertisement

Reviews